Serves 4

Ingredients

8 slices sourdough (approx. 1.5 cm thick)
100ml buttermilk
3 eggs
30g icing sugar
20 grams butter

For the date and rum sauce
1tbsp black treacle
100g dates (stones removed and chopped)
200ml water
Squeeze lemon
25g butter
25ml dark spiced rum

For the espresso mascarpone 
250g mascarpone
single espresso
30g icing sugar
1tsp instant coffee
1tsp cocoa
0.5tsp grated nutmeg

Instructions

Combine the buttermilk, whisked eggs and icing sugar in a bowl and mix well. Dip the slices of sourdough into the mixture and allow to soak in. Arrange in a baking dish and top with the butter.

Combine the treacle, dates and water in a saucepan and heat gently. Once at the boil reduce the temperature and simmer for 10 minutes or until thick. Add the rum.

Blend and pass through a sieve. Reheat and add the butter, serve warm.

Make a single espresso and allow it to cool. Combine with the mascarpone and icing sugar using a hand whisk until thick and creamy.

For the espresso dust blend together the instant coffee, cocoa and nutmeg using a spice grinder.

Add the sugar and water into a saucepan and bring to the boil until the liquid reaches 117 degree celsius. Tip in your mixed nuts and stir vigorously until the sugar crystallises and they become almost dusty.

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